Committed to teaching the art and ease of cooking real, local, organic foods -- instead of processed foods from boxes and cans -- in order to sustain optimal health and weight for kids and adults.
World-renowned Chef and Author Jamie Oliver is quoted in his book "Jamie's Italy" as saying, "My kids' generation is the first to be expected to die before their parents." How shocking is that?
CNN was quoted as saying, "There is a coronary time bomb waiting to go off in our young children."
This pasta is the best! It don't get any better than this. . .
Recipe for four:
1 packet good quality dried pasta
3 slices of pancetta, chopped up
1 c onion, chopped
3 shallots, chopped
1 big handful of baby spinach
4 cloves garlic, finely chopped
1 package fresh crimini mushrooms, sliced
1 package shitaki mushrooms, sliced
2 three finger pinches salt and pepper
1 pinch chili flakes
1 pinch cayenne
1/2 c Stilton cheese, crumbled
1/2 c cream
3 T butter
3 T olive oil
Fill a large pot with salted water and bring to a boil. Cook your pasta. While that's happening, heat up a large skillet over medium high heat, add the butter and oil, when the pan's hot add the pancetta and cook until crispy. When done, remove the pancetta and set aside, now do the same with the mushrooms and set aside. Using the same oil add the shallots, garlic and onions and caramelize. At this time, season with salt and pepper and add cayenne and chili flakes. Just before serving add the spinach and melt.
When finished put the heat on low, and add the cheese, cream, pancetta and mushrooms to the onions and stir.
Drain the pasta, and drizzle with olive oil, stirring with tongs as you do. Plate the pasta onto warm plates, then add the mushroom mixture on top. Grate a little parmesan cheese on top...
I made a lot of dough and portioned it into 2 oz pieces and put them in the freezer for a rainy day. So you can cut the recipe in half if you want. I ended up with about 20 pizza portions in the freezer.
Recipe for the dough:
2 c King Arthur flour
4 c semolina
31/2 c slightly warm water
2 t honey
1 t sea salt
1 packet yeast
First thing to do is set your oven to 300* and place a pizza stone on the center rack. Slice the tomatoes into thick slices and place them in an oven dish, season with salt and pepper and a good drizzle of olive oil. Cook for about 1 1/2 - 2 hours. When finished, remove from the oven and set aside, now turn the oven up to it's highest setting, ours was at 500*
In a jug, add the water, honey, yeast and stir until honey has dissolved, set aside. In a large bowl, mix the flours together with the salt. When mixed, pour flour out onto a clean surface and form into a circle. Pour the water into the circle and slowly incorporate the flour, drawing more flour into the center. It will start to look like porridge. I use my fingers but you can use a fork or spatula. Soon you will have a big sticky lump of dough. If it's too dry add a little more water, if it's too wet add a little flour.
Add some more flour to your working area and knead the dough for about 10 minutes, stretching and turning the dough as you go! When it's done, flour the dough and place in a bowl and cover with plastic wrap. I put parchment paper on the dough first and then the plastic, to avoid toxins from the plastic going into my food... Let it rest for about a half an hour at room temperature.
When the dough is ready, clean up your work area and re-flour, now shape the dough into a log, and roll out until you have a long log about 3" thick. If it gets too long cut it in half and work with two pieces. Now with pastry knife or scraper cut the dough into 2 oz bits, about 2"-3" pieces. At this stage you can wrap what you don't need and pop them in the freezer.
Now let's make the best pizza! Take a chunk of the dough and with your hands press it down and flatten it a bit. Now you can use a roller to form a really thin crust, making sure to flour the dough as you go.
Take the pizza stone out of the oven and place the crust on it, now drizzle some olive oil on and smear it around with you hand or a spatula. Then add the pancetta and cheeses that have been cut or crumbled up. Don't add too much cheese because it will melt and run all over the place! Finely grate some parmesan around the edges of the crust using a micro plane if you have one, this is the secret to a good crust. Now place the tomatoes on top, and place the stone and pizza back into the hot oven. It will cook quickly, like 5 minutes, so keep your eye on it.
Killer little dish, that's quick to get on the table!
Recipe for four:
1 and 1/2 pounds of steelhead fillets, skin on
1 parsnip rough chopped
1 red onion rough chopped
2 stalks celery rough chopped
2 carrots rough chopped
1 t garlic finely chopped
1 big double hand full of chard chopped
1 c heavy cream
2 T butter
2 T olive oil
First, cut your steelhead into four pieces, rub with a little olive oil and season with salt and pepper.
Now start your grill and get it nice and hot. While that's happening, get a medium sized saucepan and over medium high heat add 1 T butter and 1 T olive oil. When the butter has melted and is foaming add all the vegetables, shaking the pan a bit. Lower the heat to low and cover with a lid, cook until soft, then add the cream.
Start cooking the steelhead, presentation side down, or skin side up, turn when some nice color has been achieved, then finish in the oven if necessary.
In a separate pan, add the remaining butter and oil, and melt the chard. While that's happening, puree the vegetable mixture and return it to the pan to keep warm!
On warm plates, add a ladle of the puree, then a scoop of chard, and then put the steelhead on top!
Now this is a good dish to use up that leftover Christmas roast beef!
Recipe for four:
2 c leftover cooked beef, cubed or ground
1 c carrots chopped
1 c celery chopped
2 c onion chopped
2 t garlic finely chopped
1 c red wine
3 c beef stock
1 t fresh rosemary finely chopped
2 T butter
2 T olive oil
1 T tomato paste
1 three finger pinch both salt and pepper
1 packet dried saffron fettuccine by Rustichella d' Abruzzo available at Gourmet Galley
In a large saucepan over medium high heat, add the oil and butter. When the butter has melted and is hot, add the onion, celery, carrot and garlic and cook until soft. Then add the wine and reduce by half, then add the beef, rosemary, salt, pepper and stock, then bring it up to a boil. Then lower the heat to low and put a lid on the pan and allow to cook for about an hour, adding more stock if necessary.
About 15 minutes before it's done start heating the pasta water. Remember, pasta needs lots of water and lots of room, so use a big pot, and remember to salt the water.
I used live dungeness crab, which I cooked for this dish, and it turned out absolutely fantastic!
Please note: If you live in Friday Harbor, the fish barge -- Friday Harbor Seafood Company -- down on the main dock is open until the end of this month, then they close for the winter. This is the only place you can get live or fresh crab...
Recipe for two:
2 small live dungeness crabs or one pound of crab meat
2 big handfuls of baby spinach
1 big handful of arugula
Juice of one blood orange
2 blood oranges peeled and segmented
1 pinch both salt and pepper
3 T olive oil (extra virgin)
1/4 c finely sliced red onion
A splash of red wine vinegar
Fill a large pot with salted water, and bring to a boil. When the water is really boiling hard, add the crab upside down (poor little buggers). When the water starts to boil again, set the timer for 20 minutes. Fill a sink or bucket with iced water and add the crab when they're done, and allow to cool. This process will help release the meat from the shell. When cool enough, clean the crab under running water, then crack and pick out the meat, and place in the refrigerator to cool.
In a large stainless steel bowl add all the ingredients except the greens, crab and the orange segments, and mix. Now add the crab, greens and orange, and gently toss with your HANDS! Don't use tongs or spoons, they just bruise the salad greens. Plate onto chilled plates...
Deborah went over to the Bay Cafe on Lopez with some friends the other night, to enjoy one of owner/Chef Daren's last meals! Daren is moving to Arizona in January, after 16 years in business.
The new owners will be re-opening the restaurant in February. So get over there and enjoy some of Daren's wonderful cuisine before the end of the month...
Shown here is the Seafood Tapas Plate: Dungeness and shrimp cake, grilled prawns and sea scallops. More YUM!!
Alright then! I lived in California for some 20 years, and loved every minute of the food scene. Since I moved to the Islands 11 years ago, I've been pining for good food. Like white Spanish anchovies and home-made pate, and Stilton, the king of cheeses, and olives by the bucket load!
Well my friends, if you've been missing great food, and great ambiance with a French and Italian flair, then this is your place! It's not only a restaurant, but also a bakery, deli and they have a fantastic selection of fine wines and cooking accessories and so on! I can't begin to tell you what a great experience you will have. The picture to the right is of a wonderful beet salad with wild greens and chevre goat cheese, and a wild chantrelle thin crust pizza, served with a French white wine. Total YUM!!! Note: Rose's is closed every January for the whole month! So get over there next week...
Try this baby out. This is a really wonderful dish, passed on to me by Chef JJ in California...
Recipe for this bad boy, for four:
1 & 1/2 c red onion chopped
4 c sweet potato (yam) cubed into 1/2" cubes
3 cloves garlic finely chopped
1 & 1/2 t ginger finely chopped
1 c red bell pepper chopped
1 14 oz can Eden diced tomatoes
1 14 oz can Eden aduki or pinto beans
1 4 oz can green chilies chopped
2 c vegetable stock
3 T peanut butter
1 T almond butter
1/4 t black pepper
3 three finger pinches salt
1 pinch chili flakes
1 T soy sauce
2 T butter
2 T coconut oil
I promote Eden products for two reasons: The can liner does not break down and release toxins into the food, and they don't add sugar!!! Muir Glenn does! Or did! :-0)
In a large saucepan, add the butter, coconut oil and heat over medium high heat. When it's hot add the onion and sweet potato, and cook until they're just starting to get soft, then add the garlic and ginger and stir. After about 30 seconds add everything else, except the soy sauce. Bring up to a light boil and lower the heat. Let this cook for a little bit, a few minutes, taste test the sweet potato for done-ness and salt! If it needs more salt and it will, then add the soy sauce. This will also give the soup some depth of flavor, without making it taste Asian!
THIS DISH SOUNDS LIKE IT'S GOING TO TAKE A LOT OF TIME! FORTY FIVE MINUTES, START TO FINISH!
Ever wonder what those numbers mean on the little stickers that you find on fruit and vegetables?
Well, if it starts with a 9 that means it's been grown organically! If it starts with a 4 or 5 it's been grown conventionally, meaning it's been exposed to chemical pesticides and fertilizers!! If the numbers start with 8 that means it's been grown using GMO seed, but we will never see those, because they are not required to tell the consumer! Right Wankers!
Here's a recipe for using that leftover chicken from Sunday's roast... It's quick and cheap, and kid friendly.
Recipe for four:
1 small sweet potato cubed
1 yellow onion chopped
4 celery stalks chopped
3 cloves of garlic finely chopped
2 c cooked chicken
2 T mild curry powder
1 pint heavy cream
2 T butter
2 T olive oil
2 c jasmine rice
First get your rice going, always cook your rice with homemade stock instead of water, if you have it!
In a large saute pan, add the butter, oil and heat over medium high heat. When it's hot add all the vegetables and cook until soft but don't brown. When it's cooked add the curry powder and stir well. Then add the chicken and the cream. Now lower heat to low, and warm the chicken through.
OK, this pasta has anchovies in it! You won't taste them, honest! Anchovies are a Chef's ace in the hole. They use them in stews, pot roasts and then some, to build flavors, and you don't even know it! So don't not put the anchovies in. . . Deb's kids love this dish, and now they know what's in it!
Recipe for four:
1 - 16 oz packet of good quality organic pasta
1/2 yellow onion finely chopped
2 t garlic finely chopped
2 egg yolks
1 - 2 oz can of anchovy fillets, finely chopped and smeared*
1 c parsley chopped
Zest and juice of one lemon
1 big pinch of chili flakes
1 t paprika
Salt and pepper
3 T olive oil
I'm not going to assume that you know how to cook the best pasta, so here's how! Pasta needs lots of room to cook and release it's starch, so use the biggest pot you have and completely fill it with water and a few three-finger pinches of sea salt. Bring the water to a solid rolling boil. Then add the pasta, and stir it for a bit with some steel tongs.
While the pasta is cooking, place a large saute pan on the stove over high heat and add the oil. When the oil is hot add the onions, anchovy and garlic, shaking the pan, and cook until soft but don't brown it. When they're done add the chili flakes, lemon juice and a little pepper and the paprika, and stir. Cook for only about a minute. Just before the pasta is done, take a ladle of the hot water and add it to the two egg yolks in a seperate bowl and whisk. Drain the pasta, and return it to the pot it was cooked in, and then add the egg and the other mixture and stir...
*Tip: once the anchovies are chopped finely, place in a bowl and with the back of a spoon smear them into a paste!
Serve on warm plates with a little extra virgin olive oil.
Made this for breakfast a while back, using leftover mashed potatoes and sweet potatoes.
Recipe for two:
1 c leftover mash formed into two cakes
1 small red onion chopped or sliced
1/2 c sweet potato diced into small cubes
1 c cherry tomatoes cut in half
1 T coconut oil
1 c spinach chopped
1 c chard chopped
1 three finger pinch sea salt and pepper
1 t paprika
1 t fresh rosemary finely chopped
2 t butter
In a pan melt the butter with heat on low-medium. When the butter has melted add the cakes. You want to cook these slowly so they heat though but not get too much color. When you're sure the first side is done, flip the cakes using a steel spatula.
In saute pan over medium-high heat, add the coconut oil. When the oil is good and hot add the onion and sweet potato, and cook until soft. When done, season with salt, pepper, rosemary, paprika and stir. Now lower the heat and add tomatoes and greens. Just warm the tomatoes though and melt the greens, if you cook this too much the tomatoes turn to mush...
This is a wonderful recipe! I can call this one my own, because I changed more than three things -- a little unwritten culinary law. But I do want to give credit to Bon Appetit magazine and Cindy Pawlcyn, author of Big Small Plates. I adapted and joined both of these recipes....
The ribs should be cut into separate ribs and marinaded for 24 hours, but I only marinaded them for 6 hours and they tasted great.
Recipe for two:
8 country pork ribs, cut into individual ribs
1 small can of Eden garbanzo beans drained
1 T tomato paste
1 c vegetable stock
2 c greens of your choice, we used broccoli rabe
For the Marinade:
1 c soy sauce such as Shoya
1 t whole cane sugar unrefined
2 T honey
1 t chili flakes
2 t sherry vinegar
1 t rice wine vinegar
1 t hot sauce
1 t sesame oil
1/4 t freshly ground white pepper
juice of an orange
2" piece of ginger grated
2 t garlic finely chopped
Garnish:
1/2 c finely sliced scallions
zest of one orange
Mix all the ingredients of the marinade together and whisk. Pour it over the ribs and refrigerate for 6-24 hours, turning once.
When you're ready to cook, set your oven to 450* When the oven is hot, place the ribs in an uncovered roasting or sheet pan, and place on a center shelf. Even though these take an hour to cook, the meal itself is quite easy and quick to do. Check the ribs after a half hour, if they are caramelizing too much add a little water.
While the ribs are cooking, drain the beans and add the stock and the tomato paste, and stir. Add a three finger pinch of sea salt and cover with the heat on low. Tip: you can substitute rice for the beans! Now saute in a tablespoon of olive oil, and 1/2 an onion chopped finely. When the ribs are done and the beans are hot, add the greens and cook just to melt.
Serve on warm plates, and garnish with scallions and orange zest. For best results, use a macro plane for the zest.
We all love a nice, fresh, crusty loaf or baguette, but be aware who you're buying it from, and what's in it!
Most commercial breads, hotdog and hamburger buns, doughnuts and pastries contain a conditioning agent called bromine, yep, the same stuff that's in hot tubs and swimming pools, basically it's non-chlorine bleach. Large scale bakers use it so they get the perfect product every time. Be careful, it's a killer!
You have to remember, bread is made from flour, water, yeast, salt and sometimes sugar or honey. If you look at what's in a loaf of packaged bread or a hamburger bun, you'll see a list of about 30-50 ingredients, some of which is not food!
Also, because of our advanced technology, we're now able to grind our flour super fine. The problem with this is, the pancreas turns it into sugar, not good!
A while ago I went to talk with Mark Shepard at Bakery San Juan and he showed me some of his bags of flour, which are bromine free. He also told me that he proofs his dough anywhere from 8-16 hours. That means that the bread is in a fermented state, which the body can digest easier...
Sprouted grain bread is not bad for you at all, because the grains have been sprouted and were in a fermented state!
Beware, bread, flour, sugar and bad fats are primary causes of cancer, diabetes and heart disease!
Now this is Proper! Blimey, my mouth is watering while writing this!
Shown here to the right is one with a balsamic drizzle. And the one below has just lemon juice, which is the one I prefer...
Just brush a couple of slices of sourdough bread with a little olive oil, and pop them in the oven set at 325* turning once, about 20 minutes or until crunchy.
Now slice up some avocado and lay it on the bread, sprinkle with salt and pepper and a little cayenne and a squeeze of lemon juice!
It doesn't cost anymore to make this wonderful dish, this is pure comfort food!
Recipe for four:
1 16 oz bag penne pasta
1 pint heavy cream
1 pound wild shrimp, peeled and de-veined
1 large red onion finely chopped
2 shallots finely chopped
1 leek finely chopped
3 cloves of garlic finely chopped
Salt and pepper
2 c parmesan cheese grated finely
1 c sharp cheddar cheese grated finely
1 T butter
1 T olive oil
Get your pasta water going by filling a large pot with salted water, over high heat, bring it to a rolling boil. Then add the pasta and stir.
In a heavy saute pan, add the oil and butter, and heat over high heat. When the butter foams add the onions, shallot, leek and garlic, and cook until soft, then turn down the heat and caramelize. When it's done, turn the heat up to high and add the shrimp, shaking back and fourth. Season with salt and pepper and a pinch of chili flakes.
When the shrimp are almost done, add the cream and reduce a little, then turn off the heat. Drain the pasta and add it to the shrimp if there's room, otherwise return the pasta back to the pot it was cooked in, then add the cheese and shrimp and stir. At this point you can serve it onto warm plates like we did, or you can place it in an oven-proof dish and sprinkle a little more cheese on top, and place it under the broiler for a bit, to add some color.
Before you start making this, make sure your martini glasses have been in the freezer for a few hours! Take a really cold martini glass and turn it on it's side. Now drizzle some chocolate syrup around the inside of the glass and return to the freezer for about 20 minutes.
Recipe for one:
2 parts gin
1 part Kahlua
2 parts Bailey's
1/4 part Frangelico
1 teaspoon chocolate ice cream
Fill a shaker full of ice, add all the booze and shake the dickens out of it! Pour into your frozen martini glass and then add the ice cream. If you use two teaspoons, you can shape the ice cream into a ball, it looks better that way!
A nice little seasonal fish dish, with a white wine, lemon, butter, caper sauce.
Recipe for two:
4 small dover sole fillets
2 shallots finely chopped
2 cups cabbage finely shredded
4 small potatoes peeled
4 T duck or goose fat
1 T capers
2 T butter
3 T olive oil
1 cup white wine
Juice of one lemon
Flour for fish
First thing to do here is to get your oven nice and hot, set at 350* Peel the potatoes and cut in half, now boil them in salted water until they start to get soft in the middle when a knife is inserted. Then drain and place them in a roasting pan with the duck or goose fat, and place in the oven.
Now get a saute pan nice and hot over medium heat with the olive oil and 1 tablespoon of butter. When the butter has melted add shallots and shake the pan to coat the shallots. When they start to change color and get soft, lower the heat to low and add the cabbage and stir or mix with the shallots, season with salt and pepper.
In another pan place the rest of the olive oil and heat the pan over medium high heat. While the oil is getting hot, season the fish with salt and pepper and dust with flour. Making sure the oil is really hot, add the fish while moving the pan back and fourth to avoid the fish from sticking. When the fillets are brown, turn and cook a little more, then finish in the oven.
Now make the sauce. Using the same pan you cooked the fish in, scrape out any bits and wipe out any oil. Over high heat, add the wine and lemon juice, and reduce the volume of liquid until you have about 2 tablespoons. Then add the capers and turn off the heat, now add the butter and shake the pan back and fourth until you have a nice shine on the sauce.
Using warm plates plate your potatoes on the side, and the cabbage in the middle, then place the fillets on top of the cabbage and then add the sauce.
This is a fun little dipping sauce, and it's quick and easy to make.
You can make as much or as little as you like, and you can adjust the heat for your taste.
Basic recipe:
1/3 cup extra virgin olive oil
1/3 cup Lea & Perrins worcestershire sauce
1 whole head of garlic finely chopped
2 t chili flakes
1/3 cup Italian parsley chopped
1 pinch salt and pepper
Mix all the ingredients in a bowl, using a whisk. Now it's ready to serve with nice, fresh, crusty bread from the bakery!
Quick, cheap and easy to prepare salad that will satisfy the taste buds...
Recipe for two:
5 slices of uncured bacon cut into 2" pieces
1 shallot thinly sliced
1 tub organic baby spinach
1 roasted red pepper cut into strips
4 eggs (see my egg recipe in an older post for the perfect egg)
1 three finger pinch of red chili flakes
1 three finger pinch of both salt and pepper
2 T sherry vinegar
2 T olive oil
1/4 cup dried cranberries
balsamic drizzle
You will need a large stainless steel bowl for this recipe.
First cook and peel the eggs, and cut in half and set aside. See my egg recipe in an older post for the most perfect egg. Now fry the bacon, when done remove bacon from the pan and keep warm in the oven. In the same pan cook the shallots with the bacon fat.
Place a stainless steel bowl on a burner over low-medium heat. Add the shallots to the bowl with the fat, add the bacon, chili flakes, salt and pepper, vinegar, olive oil, cranberries and toss and mix together. When the vinegar and oil starts to sizzle add the spinach. Now toss all the ingredients together, melting the spinach just a little, but don't over-do this step, you just want to warm and slightly melt the spinach.
Transfer to warm plates and garnish with eggs, red peppers and a balsamic drizzle.
This is a Bristol little treat for the holidays, when you're having guests over for a glass of cheer!
Oven toasted slices of a rye baguette, if you can get it, otherwise use sourdough or farm house white, at 325* for 20 minutes, turning after 10 minutes. Be sure to brush with a good amount of olive oil.
When they're ready, apply a little creme fraiche and capers. Then lay some thinly sliced gravlax on, and garnish with thinly sliced red onion. Now drizzle a little hot sweet mustard all over, and season with sea salt and freshly ground black pepper. Yum!
This recipe for gravlax comes from an old friend from Napa, California, Cindy Pawlcyn. Cindy learned this recipe from the New French Cafe... It's the best gravlax you will ever eat, and you probably won't eat smoked salmon again!
Gravlax is cured, not smoked. You can use any fish, but salmon and halibut are preferred because of the fat content. The end result is a sweet, tender and tasty gravlax that melts in your mouth!
Let's make gravlax using king salmon. First you need fresh fish for this, so trusting your fish monger is important. I buy my fish here in Friday Harbor from Eric and Brenda at Friday Harbor Seafood, down on the fish barge located on the main dock. These guys use to fish, so they know the business.
Recipe:
1 pound of king salmon, pin-boned and skin on
1/8 cup good quality sea salt, like Eden or Maldon
1/4 cup organic whole cane sugar from Rapunzel
1 teaspoon freshly ground white pepper
1/2 bunch fresh dill, stems removed
First a word about sugar. I don't use sugar because it's the root of most of our health problems. But in some recipes we need it. I found one that is pure and minimally processed, it's organic whole cane sugar, that's unrefined and unbleached, made by Rapunzel and is available at Gourmet Galley.
Watch the video on how to make this fantastic cured salmon.
This spring, I will be adding another element to my blog. I will be showing you how to grow a garden. I have over 35 raised beds on our half-acre lot, that feeds us all year long.
I will also be teaching you how to prune fruit trees and vines. Also how to raise healthy, grass-fed chickens.
Typically, you plant garlic in October. It gets really cold here in the Pacific Northwest, especially when you're growing in raised beds. So make sure the beds are covered with a good amount of straw, then cover with a frost fabric. This will help stop the soil from freezing, and also keep the straw from blowing off!
On Sunday we had roast chicken for dinner, and on Monday I made risotto with the leftover chicken. This is a great way to stretch your money. Here's how.
Recipe for six:
2 cups arborio rice
2 pints chicken stock (hot)
1 cup leeks or onion finely chopped
1/2 cup carrot finely chopped
1 cup celery finely chopped
2 cloves of garlic finely chopped
2 cups dry vermouth or white wine
1/2 stick of butter
2 tablespoons olive oil
salt and pepper
1 cup finely grated Parmesan cheese
1 cup shredded cooked chicken
First thing to do, after you've prepped your veggies, is to get the stock hot. Don't boil it, just get it hot and keep it hot.
Add the olive oil and two tablespoons butter, to a saute pan, and heat over medium high heat. When the butter starts to foam add the Mirepoix (leek or onion, garlic, carrot and celery), and saute until soft, but don't brown. Season with a little salt and pepper. Now add the rice, and fry it, stirring often, you don't want it to burn, but you do want to cook it for a minute until it starts to turn translucent. Now add the vermouth or wine and stir.
Once the liquid has reduced a little, now add your first ladle of stock and a good pinch of salt, and turn the heat down to a simmer, while stirring. Once the stock has started to disappear, add another ladle and keep stirring and massaging the rich creamy starch out of the rice. Keep doing this, it takes about 15 minutes. If you run out of stock before rice is cooked, add some boiling water. Remember, you're cooking rice, test the rice for seasoning, and add more salt if necessary. When last ladle of stock or water goes in, then add the chicken, and stir.
When you're happy that the rice is done, now add the butter and cheese and stir. Now turn off the heat and place a lid on the pan, and let it sit for a couple of minutes. This is the most important part of making risotto.
Plate onto warm plates and add more cheese and a little drizzle of olive oil.
If you have a hard time knowing when your meat is done to your liking, try this little trick!
Thanks to JB, for reminding me about this...
With your hand laid out flat, and the thumb brought in to the side of your hand, try feeling these spots that I've marked on my hand.
Well done will be hard or tight.
Medium well will have a little more give in it.
Medium will be way more squishy.
Rare will be really soft and squishy.
Before you start cooking any meat or fish, it's important to bring it to room temperature for about an hour. Otherwise you will end up with cooked meat that's still really cold in the middle. Not ideal!
Remember that when you've finished cooking meat and chicken, it needs to rest. By doing this, the meat will release it's juices and then soak them back up again. This way you won't end up with a plate full of blood, or dried out meat! Bon Appetit!
Don't let this scare you, the sauce is simple to make, and once again it's easy! Even me mate JB could do it! :-0)"
I served this dish with seasonal greens and roasted potatoes...
You decide on what you're going to serve with this. I'm just going to tell you how to cook the fish and make the sauce.
Sauce for two:
1 cup white wine
1/4 cup fish or vegetable stock
Juice of one ripe pomegranate
1 tablespoon butter
Get sauce ingredients ready now!
If you're going to grill or BBQ the salmon, you can leave the skin on, otherwise take it off. Cut salmon into portion size pieces and as usual season well with sea salt and black pepper.
Get your grill or saute pan hot, add oil if using a pan. Now the trick here is to only turn the fish once, and to cook the presentation side first, and the skin side second! Oil your grill and place the fish on hottest part of the grill, or place your fish in a hot pan with oil. The only difference in cooking fish on a grill vs. a saute pan is you want to keep the fish moving a little bit, by shaking the pan once in a while. Once you're comfortable that the first side is done and has some color, turn it and cook for about a minute or two, then finish in oven set at 325*. This will give you time to make the sauce, but act quickly.
In a hot saute pan over high heat, add the wine and reduce by 2/3rds its volume, then add the stock and do the same. Now add the juice and reduce until you have about four tablespoons of sauce. Now turn off the heat and add the butter, and shake the pan in a back and forth motion, until the butter melts and you start to have a nice shine to the sauce. You will know the shine when you see it, go with your gut! Remove from the stove at this point, and sauce your fish.
In no time at all you can whip up this classic sauce! It's easy and the prep is simple. Try it, you'll love it.
This dish should keep Larry quiet for a bit!
We served our meat with roasted acorn squash, which is coated with olive oil and seasoned with salt and pepper. Then put in the oven at 325* for an hour. We also had caramelized onions and garlic, with kale. To caramelize the onions just chop or slice finely and saute in olive oil over medium high heat. When they start cooking and get soft, add the garlic and turn the heat down to low. Now leave them alone for 15 minutes, then add the chopped kale, stems removed, and season.
For the meat. The meat should at room temperature for about an hour before cooking. This step helps the meat cook evenly. Get a saute pan nice and hot. Rub or brush the meat with olive oil and season with salt and pepper, then place in the hot pan. Cook until nice and brown, then turn and do the same. The meat should be very rare still, so move to another pan and place in the oven to finish.
Sauce for two:
1 cup red wine
1 teaspoon green peppercorns
1/2 cup beef or vegetable stock
1/2 cup cream
Clean out the pan that you cooked the meat in by wiping with a paper towel and scrape out any burned bits. Now place the pan back on the stove over high heat, when it's hot, add the wine and reduce until about two tablespoons. Then add the stock and do the same. Now add the peppercorns and cream, lower the heat to medium and reduce the cream a little. This only takes seconds!
Sauce your warm plates, and place the meat on the sauce, now add your vegetables. You can put the rest of the sauce on top of the meat because you won't want to waste any!
Fresh crab is expensive, so I made these little beauties with mashed potato as the binder. I also cooked a live crab, and then picked the meat. It's a bit of work, but worth it in the end. If you have a friend in the restaurant business, have them order you a pound of fresh crab meat...
Recipe makes about six large crab cakes:
1 cup celery chopped finely
1 cup onion chopped finely
1 cup red bell pepper chopped finely
1 & 1/2 cups mashed potatoes
1 egg
2 three-finger pinches sea salt
1 three-finger pinch black pepper
1 three-finger pinch cayenne
1 live crab about 1&1/2 - 2 pounds
6 - egg rings or cookie cutter type rings
First fill a large pot with salted water and bring to a boil. When water boils add the poor little crab, shell side down. When water comes back up to a boil, then set your timer for 20 minutes. When done remove crab from the water and place into a sink or bucketful of ice cold water. Let it rest until cold, about 5 minutes. This process releases the meat from the shell.
Clean the crab under running water, now crack and pick the meat and place in the refrigerator. Now cook your potatoes and then mash with butter and olive oil, don't use milk or cream, as you want a thick paste to bind. Place in the refrigerator to cool. TIP: If you don't know how to clean and crack a crab, contact me.
Add finely chopped vegetables to a hot saute pan with a little olive or coconut oil, salt and pepper and cayenne, cook until soft but not brown, a little color is alright. When done place in refrigerator to cool.
When everything is cold, place all ingredients and the egg into a large bowl and mix with your hands or a spoon. Lay out your egg rings on a piece or grease-proof paper and fill with the crab mixture, making sure to compact it, so it stays together.
Now heat a saute pan up over medium heat with two tablespoons olive oil (not extra virgin). When the oil is hot, slide a steel spatula under a crab cake ring and move to the pan, one at a time, leaving the ring in the pan to hold everything together. Repeat with the remaining cakes. Turn after a few minutes, you want them to brown a little but not too much.
We served our crab cakes with rice, sauteed onions and chard, and with white wine, mango and honey sauce. To save time you can use mango chutney that's been heated up in a small saucepan.
To make the sauce from scratch, peel and chop a couple of fresh mangos and puree in a food processor. Reduce two cups of white wine down to about a half a cup, then add mangos and reduce a little more. Turn the heat off and add two tablespoons of honey and stir.
All greens are loaded with minerals and vitamins. They're also loaded with oxalic acid. Especially chard and spinach. These greens should be avoided being eaten raw. Two of my friends were helping me pick greens this summer, later that day they cooked some chard and spinach, al' dente, and about 45 minutes later they both had throat irritations!
So I did some research, and found that chard and spinach are loaded with oxallic acid. It turns out the only way to neutralize the acid is to cook it or dress it with an acid! That's why we put vinegar on salad greens.
I also found out that spinach is full of iron, but the body can only absorb the minerals if it's cooked with tomatoes. And guess what, tomatoes are an acid!
This is how I cook chard when I don't have tomatoes. After washing a bunch of organic chard, take the stems off and chop them up into fine dice. I like to use a little onion or leek in this dish, so chop a little of either. Now chop up the leaves and set aside. Heat a saute pan up over medium heat, and melt butter or coconut oil. When it's good and hot add the onion or leek and the chard stems and a little salt and pepper, and cook until caramelized. When done add the greens and cook until just melted. Then add a teaspoon of balsamic vinegar to neutralize the oxallic acid.
For the most part our schools are doing a great job feeding our kids a healthy lunch, at least here on San Juan Island. It's my opinion that kids are becoming unhealthy when they get off school, around 3:00pm. This is when they're alone at home, or with their friends, and they tend to get stuck into the bad stuff, like candy, chips and cereal, which is highly processed.
Here's a healthy little snack you can prep in the morning so it's ready for when they get home!
Thinly sliced apple or pear, and Parmesan cheese, with a balsamic drizzle. Deb's kids love this snack food, it just takes the edge off, while dinner is underway...
If you prep this in the morning, squeeze lemon juice on the apple or pear to stop it turning color. Remember fruit is fructose (sugar), so avoid eating to much.
A traditional Indian curry. You can ad meat, chicken, fish or tofu. I made this dish for the kids the other night, served with rice and puppodums, a big hit it was!
Recipe for four:
1 13oz can organic tomatoes
1 13oz can organic stock (homemade is better)
1 large red onion chopped
4 carrots chopped
3 stalks celery chopped
4 cloves garlic skin removed
2" ginger skin removed
2 Tablespoons mild curry powder
2 Tablespoons coconut or olive oil (not extra virgin)
1 pack organic chicken tenders (optional)
8 Sharwoods plain puppodums available at gourmet galley
1 bunch cilantro
1 cup plain yogurt
2 three finger pinches of salt and pepper
Mango chutney
First turn your oven on to 325* In a blender puree tomatoes. place in a roasting pan along with the stock and cover with foil, place in the oven for two hours, checking once and a while making sure it doesn't dry out, adding more stock if needed. Don't hurry this step, this is what gives the curry an intense flavor. Tip: don't let the foil touch the tomatoes, tomatoes are acid and it will eat the foil!
Rough chop, onion, carrot, celery garlic and ginger. Now place in the food processor or blender and puree, if you use a blender you may need a little olive oil to make it work! This will become the sauce.
Place a heavy saute pan over medium high heat with the oil or butter, when the pans good and hot, add the mixture and fry it, stirring so not to brown about 2-3 minutes. Now add the curry powder and cook for another minute, season with salt and pepper.
When the tomatoes are done, add the vegetable mixture and stir, adding more stock if needed. Place back in the oven for another hour. Make sure there's enough liquid, don't let it dry out, add more stock if needed. When it's almost done, start your rice. While rice is cooking season the chicken tenders and saute in olive oil, browning both sides. When cooked, add to the sauce. If you're making this dish with beef or lamb, flour and brown all sides, and cook with the sauce for about an hour.
Now cook the puppodums by frying in olive oil. As soon as you put one of the discs in the oil, turn it and keep turning them. They will cook very quickly!
When the rice is done, pull the curry out of the oven, add the yogurt and cilantro and stir... Serve over rice, with a little mango chutney on the side! This sounds like a lot of work, but it's not, it takes time.
Whether you want to believe it or not, FAT is essential to our existence!
In the photograph are some good fats. Coconut oil, olive oil, extra virgin olive oil and butter! According to my research, (which by the way you can see who's saying what in the side bar of my blog, entitled Research), these are the only fats that are good for us, and they help keep the heart and joints happy!
We are so lied to in this country, by people that just want to sell you something to get rich!
According to Dr. Mercola, at www.mercola.com, Wesson Oils has a class action suit against them. Apparently 95% of their oils, including vegetable oil, canola oil, corn oil and best blend, contain GMO!
Incidentally, you should never consume canola oil, which is made of rapp seed oil, which is a member of the mustard family! Like what mustard gas was made of! You gotta love corporate greed...
This is a wonderful, holiday-time dish, that can be used as a appetizer, a main meal, or as a burger.
Recipe for one:
1 Portabella mushroom
1 Tablespoon tapenade
1 Tablespoon Laura Chenel goat cheese
1 teaspoon sun dried tomatoes sliced thin
1 pinch salt and pepper
A drizzle of balsamic reduction
A few arugula leaves
First wipe your mushroom clean and remove the black lungs with a spoon, being careful with the edges. Brush with olive oil and bake in the oven for about 10-15 minutes at 325*.
While that's cooking, make your tapenade, by throwing a handful of kalamata olives in the blender (pits removed), with a good glug of olive oil, one clove of garlic, pinch of salt and pepper, and a little squeeze of lemon or orange juice. Now puree.
Arrange arugula leaves on a plate. When the mushroom is done, take out of the oven and pat dry. Place it on the bed of arugula and add the tapenade. Shave a little lemon or orange zest on at this time. Now add the goat cheese and sun dried tomatoes. Drizzle with balsamic reduction...
The heat in this dish can be adjusted to fit your tolerance to spicy food. Don't be put off by the heat, this dish is the most fantastic shrimp recipe you will ever have. Recipe by Master Chef Paul Prudhomme. Recipe adjusted by Chef Alan "Hobbes" Buchanan
Recipe for two:
1 yellow onion chopped finely
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon chili flakes
2 Tablespoons Worcestershire sauce
1/2 cup white wine
1/2 cup shrimp, fish or vegetable stock
2 dozen large shrimp, if you can get spot shrimp leave them whole, otherwise peel and de-vein
3 cloves garlic finely chopped
1 teaspoon fresh rosemary, leaves finely chopped
1 teaspoon fresh thyme, leaves finely chopped
2/3 stick butter
2 Tablespoons olive oil (not extra virgin)
OK I'll come clean, in the video I forgot the onion...:-0)"
Start your rice, and set aside when cooked. Put two plates into a warm oven.
Put a nice large heavy saute pan over high heat with the oil and 1/3 of the butter. When the butter has melted and is really hot, add the onion and soften but don't brown. When cooked add the garlic, rosemary, thyme, chili flakes, cayenne, Worcestershire sauce, salt and pepper. Stir to mix and then add the shrimp. With the heat still on high shake and toss the shrimp. When the shrimp looks almost done add wine and reduce by two thirds, then add the stock and reduce the same way.
When done turn the heat off and add the rest of the butter shaking the pan (not stirring) until you achieve a nice shine on the sauce. Serve over rice on warm plates, and prepare to be totally satisfied!
Make this soup with leftover turkey bones to make the stock, and this dish will be killer... This is a quick dish to make, it's the stock that takes the time, but is well worth it, both in flavor and your house will smell wonderful. If you want to make stock from scratch, see my basic chicken stock recipe in an older post. It's the same recipe to make turkey stock!
Recipe:
4 cups turkey shredded
6 cups stock
4 carrots chopped
1 large onion chopped
4 stalks celery chopped
1 leek chopped
3 cloves garlic finely chopped
1 Tbsp tomato paste
2 three-finger pinches sea salt
1 three-finger pinch pepper
1 tsp paprika
1/2 cup pearl barley
1/2 cup +/- olive oil (not extra virgin)
Place the onion, celery, leek and carrot on a cutting board and roughly chop it together to infuse flavors. This is now called Mirepoix. Put a heavy saucepan on a burner over medium high heat, add olive oil. When oil is hot add the Mirepiox, and cook until soft, but don't brown. Then add the garlic and cook for about 30 seconds. Now add all the other ingredients except the stock, and stir until the mixture is all mixed. Now add the stock and cook. You may need to adjust or add more stock when the barley is cooked. The same goes for salt.
Just a heads up, tomorrow's post will be a killer turkey soup recipe. If you want to make turkey stock, just follow the same recipe that I used for chicken stock in an older post...
Recipe for two:
Juice and zest of one orange
1/2 cup white wine
1 small red onion chopped
1/2 cup sweet potato
1 small pear chopped
1 clove garlic finely chopped
12 or more brussel sprouts shredded thinly
1 Tbsp coconut oil
In a heavy saute pan, over medium high heat, melt the coconut oil. When oil is hot add onions and sweet potato, stir to coat with oil, then add pears. Cook until almost soft but don't brown. Add the garlic and stir, then add the wine. When almost all the liquid has evaporated add the juice. When liquid has reduced add sprouts and lower the heat to low. When cooked to your liking, serve and garnish with zest.
This is a fun little breakfast (or dinner) idea, and a good way to use up leftover mash!
Recipe for two:
1 cup leftover mash
1 small red onion chopped
1 small apple chopped
1/2 cup sweet potato chopped
1/2 cup Madeira wine
1 large handful spinach or other greens chopped
1 Tbsp butter
1 Tbsp coconut oil
Divide your potato into two equal balls, and form into cakes. Place butter in a saute pan, and heat over low heat, place cakes into pan when butter has melted. What you're doing here is warming the cakes through and giving them a little color as well.
While cakes are cooking, prep all the other ingredients. After turning your cakes, add coconut oil to a saute pan over med-high heat. When oil is hot, add onion, sweet potato and apple and cook, turning so not to brown. When they're almost soft add the Madeira wine. Cook until almost all the wine has evaporated, then add the greens and melt.
Has it ever seen a sunrise, or walked on grass? Has it ever felt a rain drop on it's back, or laid out in the morning sun?
Or has it been raised in a cage, with a million other birds? Raised in a building where the lights never go out! Has it been fed nothing but corn, soy and other grains that have been so heavily laced with chemicals, so the animals don't get sick?
Birds raised in this manner can't even stand up and walk around, because they're so weak!
PLEASE DON'T SUPPORT FACTORY FARMING!
Choose only organic pasture raised animals. Not grain fed!
This dish takes a bit of time, but it's worth the wait...
Recipe:
1 onion finely chopped
2 carrots finely chopped
3 stalks celery finely chopped
3 cloves garlic finely chopped
1 small can tomatoes
5 cups stock
1 bottle red wine
2 lamb shanks
1 large sprig fresh rosemary
olive oil
First set your oven to 325*. Puree one small can of organic tomatoes, and place in a roasting pan, add one cup of stock. Cover with a lid or foil, then place in the oven for one and a half to two hours. The flavors will really intensify by taking the time to do this step. Make sure not to dry it out, add more stock if needed.
Take the shanks out of the fridge an hour before cooking them. Place your chopped onions, carrot and celery on a cutting board and chop together a little more to infuse flavors. This mixture is now called mirepoix. Saute the mirepoix in a little olive oil until soft, add the garlic and then set aside.
Empty one bottle of red wine into a pan. Over high heat bring the wine up to a boil, then lower the heat to simmer and reduce the liquid by two thirds. Now do the same thing with the rest of the stock.
When the tomatoes are done, remove from oven and set aside. Now season the shanks with salt and pepper. Using a saute pan over high heat with a little olive oil, brown all sides of the shanks.
Add the shanks, rosemary, mirepoix, wine, stock and a good pinch of salt and pepper to the tomatoes. Cover and return to the oven for 3 hours. After 3 hours, if there is a lot of liquid left in the pan, cook for another half hour with the lid or foil removed, but be careful not to dry it out. A cast iron dutch oven works well for this.
So here's a great little snack food dish that my friend Cynthia turned me on to.
Set your oven to 350*. Wash and dry a bunch of fresh kale, the flat leaf variety works better for this, like red Russian, Dino or white Siberian. Now remove the stems and tear leaves into nice big or bite size pieces. Place in a bowl and season with salt, pepper and chili flakes, and a good drizzle of olive oil.
Place leaves on a baking sheet and cook for around 15 minutes, turning the pan once. They will crisp up like potato chips, but they are way better for you!
Kale can also be cooked like chard; see my older blog on chard with apples for the recipe.
Clarified butter is simple to make, and is the butter that Chefs use. It's just butter that has
been heated and the water has evaporated out and solids or proteins have dropped to the bottom, leaving behind a wonderful clear, golden liquid.
This is butter at it's purest. Clarified butter won't burn, smoke, or spoil, and it has a rich nutty flavor.
Here's how. You just throw four sticks of unsalted butter into a small pot and melt the butter over a low heat, taking care not to burn it. Simmer the butter until the solids have fallen to the bottom of the pan. This takes around 15 minutes, that's how low your heat needs to be. Remove from heat and strain through cheese cloth into a clean glass jar.
You will find that your food will brown more evenly, and will have a wonderful caramel flavor!
